General Manager - Dining Hall
General Manager - Dining Hall
Posted on :
02-05-2025
Employer Active
1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
02-05-2025
Job Description
Duties And Responsibilities
The General Manager sits on the leadership team who actively partner to provide leadership and management for all activities related to the the 2 residential dining halls and the inhouse bakery and commissary operations. The leadership team is comprised of the Associate Director 2 General Managers the Senior Executive Chef the Bakery/Commissary General Manager and the Custodial Supervisor II. The dining halls are open 7 days a week from 7am10pm during the weekdays and 7am7pm on the weekends. Oversite of the dining hall front of house and back of house operations and their activities with the primary goal focused on providing a welcoming atmosphere and nutritious meals for students and other guests. Regularly interact with students and Residence Life staff to network and gather feedback about the operations. Respond to escalated student concerns as needed. Collaborate with the Auxiliary Marketing Manager on marketing plans website and printed marketing/menu materials. Collaborate with Culinary Dietitian to provide healthy choice programming and ensure dietary needs are being met. Oversee and administer a variety of fiscal and administrative functions to ensure successful and compliant operations: maintenance and use of the food service management software systems billing for nonresidential customers compliance with money handling and reconciling purchasing of goods and services contract management menu review etc. Direct supervision of 3 Operations Managers (hiring training evaluating professional development payroll etc). Seniorlevel supervision of departments human resources 7075 FOH and BOH staff and up to 200 student/temporary employees). Lead and direct hiring efforts staffing levels scheduling training performance management etc for fulltime and student/temporary staff. Guide and regularly evaluate the operations standard operating procedures administrative processes and operational strategies and goals. Course corrects as needed throughout the year. Ensure that inventory tracking and usage systems are in place to meet budgetary goals and purchasing compliance is being maintained per established policies and guidelines. Ensure operational compliance with FDA codes and as directed by MSUs Registered Sanitarian for sanitation guidelines and food handling and storage. Ensure the proper maintenance and upkeep of the facilities and equipment. Act as project manager for large and small projects related to general maintenance and renovations. Work closely with University Facilities Management to ensure timely and quality of traderelated work in the dining halls. Liaison with a wide variety of campus offices such as University Student Housing Conference and Event Services Facilities Management Admissions and New Student Services Athletics Procurement Services Fiscal Shared Services and other campus partners. As part of the Culinary Services management team contribute to identifying setting and assessing short and long term production budgetary sustainability and Farm to Campus strategies and goals. Assist in day to day activities on the floor as needed. And actively contributes to the team by performing other duties as needed in support of the departments mission.
Physical Demands
To perform this job successfully an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge skill and/or ability required. Normal office and food service environments. Working for long periods of time at a computer or on the phone. Moving about for long periods of time navigating food service and other campus areas. Occasionally lifting up to 50 lbs. Exposure to cleaning chemicals on a daily basis. Occasionally work outside and in inclement weather.
The General Manager sits on the leadership team who actively partner to provide leadership and management for all activities related to the the 2 residential dining halls and the inhouse bakery and commissary operations. The leadership team is comprised of the Associate Director 2 General Managers the Senior Executive Chef the Bakery/Commissary General Manager and the Custodial Supervisor II. The dining halls are open 7 days a week from 7am10pm during the weekdays and 7am7pm on the weekends. Oversite of the dining hall front of house and back of house operations and their activities with the primary goal focused on providing a welcoming atmosphere and nutritious meals for students and other guests. Regularly interact with students and Residence Life staff to network and gather feedback about the operations. Respond to escalated student concerns as needed. Collaborate with the Auxiliary Marketing Manager on marketing plans website and printed marketing/menu materials. Collaborate with Culinary Dietitian to provide healthy choice programming and ensure dietary needs are being met. Oversee and administer a variety of fiscal and administrative functions to ensure successful and compliant operations: maintenance and use of the food service management software systems billing for nonresidential customers compliance with money handling and reconciling purchasing of goods and services contract management menu review etc. Direct supervision of 3 Operations Managers (hiring training evaluating professional development payroll etc). Seniorlevel supervision of departments human resources 7075 FOH and BOH staff and up to 200 student/temporary employees). Lead and direct hiring efforts staffing levels scheduling training performance management etc for fulltime and student/temporary staff. Guide and regularly evaluate the operations standard operating procedures administrative processes and operational strategies and goals. Course corrects as needed throughout the year. Ensure that inventory tracking and usage systems are in place to meet budgetary goals and purchasing compliance is being maintained per established policies and guidelines. Ensure operational compliance with FDA codes and as directed by MSUs Registered Sanitarian for sanitation guidelines and food handling and storage. Ensure the proper maintenance and upkeep of the facilities and equipment. Act as project manager for large and small projects related to general maintenance and renovations. Work closely with University Facilities Management to ensure timely and quality of traderelated work in the dining halls. Liaison with a wide variety of campus offices such as University Student Housing Conference and Event Services Facilities Management Admissions and New Student Services Athletics Procurement Services Fiscal Shared Services and other campus partners. As part of the Culinary Services management team contribute to identifying setting and assessing short and long term production budgetary sustainability and Farm to Campus strategies and goals. Assist in day to day activities on the floor as needed. And actively contributes to the team by performing other duties as needed in support of the departments mission.
Physical Demands
To perform this job successfully an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge skill and/or ability required. Normal office and food service environments. Working for long periods of time at a computer or on the phone. Moving about for long periods of time navigating food service and other campus areas. Occasionally lifting up to 50 lbs. Exposure to cleaning chemicals on a daily basis. Occasionally work outside and in inclement weather.
Required Experience:
Director
Employment Type
Full-Time
Key Skills
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